INSPECTION REPORT Health Protection 255997

PREMISES NAME Chef Hung Beef Noodle Restaurant		Tel: (604) 249-8548 Fax:
PREMISES ADDRESS 109 - 9055 University High St Burnaby, BC V5A 0A7		INSPECTION DATE May 20, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge) Chun Lu Mao		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 11

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): No sanitizer available in back kitchen. Wiping cloths left on counters. Correction: Ensure 100 - 200ppm chlorine solution is available in all food prep areas. Wiping cloths must be stored in sanitizer or have sanitizer on it before wiping food contact surfaces. Corrective Action(s): Violation Score: 5

Non-Critical Hazards: Total Number: 2

307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Shelf blocking clean dishes from easily exiting from dishwasher. Correction: Remove / install shelving on wall to allow clean dishes to be easily removed on the "clean" side (left). Date To Be Corrected By: 2 weeks Corrective Action(s): Violation Score: 3 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation: 1. Orange solution in spray bottle (at front) - no label 2. Clear solution in spray bottle (at front) - no label Correction: Ensure all chemical bottles are labelled with its contents. Date To Be Corrected By: 2 days Corrective Action(s): Violation Score: 3

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable): No corrections entered

Comments

* New ownership as of May 16, 2022 - same name and menu Routine Bar: 1. Cooler: 3 deg.C 2. Ice cream freezer: -18 deg.C Kitchen: 1. 2 small fridges: 4 deg.C / 3 deg.C 2. 3 door freezer: -19 deg.C 3. 4 door cooler: 4 deg.C 4. 2 door cooler: 3 deg.C 5. Prep cooler: 3 deg.C 6. Hot hold units: 64 deg.C / 68 deg.C handsinks supplied with hot & cold water, liquid soap and paper towel Low temp dishwasher noted 100ppm chlorine after final rinse Good flow from dirty to clean --> remove shelf on clean side - mount shelf as well to allow space for dishes to come out of clean side easily No signs of pest activity noted during inspection --> screen installed at back door - ensure it is closed properly Ice machine and scooper maintained in sanitary condition Back kitchen scoopers stored in ice water General sanitation satisfactory Food appears to be protected from contamination - covered & off the ground * Permit Fee required: May 2022 to Mar 31, 2023 = $137.50 (< 50 seats)